[because it tastes good]

Twice Baked Sweet Potatoes

This was a great after work meal. I threw the potatoes in the oven while I worked out and after that, it all comes together pretty fast. It is super filling and a perfect meal with a salad. Most of the prep can be done in advance, too, which could make it more week-night friendly.

Between the bacon, cinnamon, and creamy sweet potato, this smelled exactly like the amazing, indulgent, delicious carbonara I made a while back. Next time, I may try tossing the stuffing mixture with some pasta and see what happens. Yum.Twice Baked Sweet Potatoes
serves 2 / adapted from Cook Yourself Thin / 7 ww pts

Here’s what I used:

2 medium sweet potatoes, scrubbed clean

1 teaspoon olive oil

1/2 medium onion (or 1 small), diced

1 clove garlic, minced

1 bag baby spinach (in the neighborhood of 7 oz)

2 scallions, thinly sliced

2 slices center cut bacon

1/4 cup whipped or low-fat cream cheese

1/4 cup low-fat buttermilk

S&P

2 tablespoons grated Parmesan cheese

little sprinkle cinnamon

Here’s what I did:

Preheat oven to 400.

Poke a few holes in the sweet potatoes with a fork and roast in the oven on a baking sheet for about an hour (until fork tender). Remove from the oven and let cool for about 10 minutes.

While the potatoes are roasting, heat up olive oil in a large skillet and saute the onion, seasoned with S&P, for about 6-7 minutes. Add the garlic and saute for another minute. Add the scallions, bag of spinach, and S&P. Toss around until the spinach is wilted and take off the heat.

When the potatoes are cool enough to handle, cut them each in half length-wise and scoop out the innards. Leave about 1/4 inch of potato around the skin so they remain sturdy (as you can see from the photo, I sadly did not do this).

In a large bowl, add the scooped out potatoes, cream cheese, and buttermilk. Season with a good pinch of S&P and mash together. Add the spinach mixture and mix to combine.

Spray the empty skins with some olive oil and spoon the mixture into the skins. Sprinkle with a little cinnamon (optional) and bake for 25-30 minutes.

While that’s baking, fry up some bacon and crumble on top of the potatoes before serving.